Bean Bolognese--Eating Well
photo by DianaEatingRichly
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 (14 ounce) can great northern beans (or other beans, divided)
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 1⁄2 cup carrot, chopped
- 1⁄4 cup celery, chopped
- 1⁄2 teaspoon salt
- 4 garlic cloves, chopped
- 1 bay leaf
- 1⁄2 cup white wine
- 1 (14 ounce) can diced tomatoes
- balsamic vinegar (optional. I just threw in a splash)
- 1⁄4 cup fresh parsley, chopped
- 8 ounces whole wheat fettuccine
- 1⁄2 cup parmesan cheese, grated
directions
- Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
- Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes.
- Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes.
- Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Add a splash of balsamic vinegar if you like. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes.
- Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
- Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
- Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce. You can also just mix the pasta and sauce and divide into servings. Serve with remaining parmesan and parsley.
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Reviews
-
I have to admit that I was skeptical about this recipe but it turned out surprisingly good. I used a can of crushed tomatoes and some tomato paste in mine. I also put my vegetables in a food processor and pulsed them until they were small pieces since real bolognese doesn't have large chunks of veggies. It cooks up faster if you do this also. I would highly recommend saving about a cup of pasta water so you can thin the sauce a little more keeping in mind that the noodle will absorb some of the liquid. Will make this again.
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The bay leaf adds so much flavor to this meatless sauce. The store did not have any whole wheat fettuccine, so I had to use regular. I was not sure if the beans were to be drained or not. But in step 4 it wants you to thicken the sauce. I could not see adding liquid back in at this point so I drained the beans. Made for Please Review My Recipe game 2010.
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This was pretty good considering it was bean pasta! I made this after seeing it in Eating Well. I have to confess I only used white beans as it was all I had on hand and I also didn't have any carrots. The sauce looked a little weird, but was much more appealing after topping it with parsley & cheese! Surprisingly good.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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